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Sour Cream Blueberry Pie

User Rating 4.5 Star Rating (8 Reviews)


Sour Cream Blueberry Pie

Sour Cream Blueberry Pie

Photo of Sour Cream Blueberry Pie © Diana Rattray
This blueberry pie is made with sour cream and blueberry custard filling. Use your own homemade pie pastry shell or a purchased frozen pie shell for this recipe.


  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 2 1/2 cups fresh or frozen blueberries
  • 1 unbaked 9-inch pie pastry shell
  • .
  • Pecan Topping:
  • 4 tablespoons all-purpose flour
  • 3 tablespoons packed brown sugar
  • 3 tablespoons butter, softened
  • 3 tablespoons chopped pecans


In a mixing bowl, beat together the sour cream, 2 tablespoons of flour, granulated sugar, vanilla, salt, and egg until smooth, about 3 to 5 minutes. Gently fold in the fresh or frozen blueberries. Pour the mixture into the pie crust and bake at 400° for 25 minutes.

Meanwhile, combine the 4 tablespoons of flour, brown sugar, butter, and pecans, mixing with fingers until you have a crumbly mixture. Sprinkle the pecan mixture over the top of the pie; return to oven and bake for 10 minutes longer. Let cool. Chill thoroughly before serving.
Serves 8 to 10.

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User Reviews

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 5 out of 5
Make this pie!, Member chefinblairsville

I cater lunches for doctors and pharmaceutical execs. My clientele is picky and I'm picky. A friend made this pie and gave me a slice -- oh, my! I was hooked from the first bite. It is by far the best Blueberry Pie recipe I've ever had. She told me where to find the recipe and now here I am reviewing it -- and I haven't even personally made it yet! Make. This. Pie. You won't regret it. Thanks for the recipe!

1 out of 1 people found this helpful.

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